1/4 cup all-purpose flour
1 tablespoon cocoa powder
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 large egg
2 tablespoons canola or vegetable oil
1/4 teaspoon vanilla extract
1/4 cup semisweet chocolate chips
2 1/2 tablespoons butter, softened
1 tablespoon shortening
1/4 teaspoon vanilla
Pinch of salt
1 cup powdered sugar
1 tablespoon milk
Preheat oven to 350°F. Remove paper label from a 12.5 ounce can, wash, completely dry, then spray with cooking spray. Set aside.
Place flour, cocoa powder, sugar, salt, baking soda, egg, oil, and vanilla extract in a medium-sized mixing bowl.
Melt chocolate chips in a small microwavable bowl in 30 seconds intervals, stirring in between until smooth. Pour into mixing bowl and whisk until well combined.
Pour batter into prepared can and bake for 25-30 minutes or until baked through. Remove and loosen edges with a knife. Let cool for 10 minutes, then remove from can by flipping over firmly. Let cool completely, then cut in half length-wise.
To make frosting, beat together the softened butter and shortening until light and fluffy (I did this in my stand mixer with the paddle attachment, but since it's such a small batch, be sure to scrape the bottom of the bowl with a spatula in between steps). Add the vanilla and salt and mix until incorporated. Slowly add the powdered sugar, scraping down the sides of the bowl after each addition. Add the milk and beat at high speed until light and fluffy.
When cake is cooled completely, spread part of the frosting over bottom cake. Place second cake on top and evenly spread the rest of the frosting over the cake. Decorate with sprinkles, find something to celebrate, and enjoy!
Printed From: Bakergirl.